This method for roasting differs from others because it is done on a high heat. I do not recommend cooking more than a 16-pound (7-kilogram) turkey this way. For larger birds, start at 400 F for the first hour and then turn down the oven to 350 F for the remainder of the time. The turkey is cooked when an instant-read thermometer inserted into the thickest part of the turkey reads 165 F.
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To truss the turkey, the perfect thing is the Food Loop Lace: an ingenious silicone needle and thread you can use to sew up chicken and just about anything else. Just wash and reuse. Available at kitchen stores.
1 14-pound (6 kilogram) turkey
Stuffing of your choice
2 tablespoons butter
Salt and freshly ground pepper
Preheat oven to 400 F. Bring the bird to room temperature and stuff and truss.
Place on a rack over a roasting pan and rub skin with butter, salt and pepper. Roast for 15 minutes a pound for the first 10 pounds (4.5 kilograms) and 7 minutes a pound (500 grams) for each succeeding one. Add an extra pound (500 grams) for the stuffing. After one hour, turn heat to 375 F.
Baste every half-hour if you remember.
Remove from oven when ready and let sit on a carving board, loosely covered with a tea towel, for 15 minutes to allow juices to retract. While it sits, make the gravy.